Preparation:
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt.
Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish.
Sprinkle with nutmeg or coconut. Cover with foil.
Set baking dish on a trivet or meat rack in crock-pot. Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled. Makes 5 to 6 servings. |
